4-3 FINAL PROJECT MILESTONE ONE: HEALTH ISSUE
Millsap, Shelly
4-3 Final Project Milestone One: Health Issue
IHP-330-X6717 Principles of Epidemiology 20EW6
Southern New Hampshire University
2 4-3 FINAL PROJECT MILESTONE ONE: HEALTH ISSUE
Health Issue: Risk Factors
There are a few things can increase your risk of developing salmonella. A few that were
listed on the CDC website are eating foods that have been contaminated with salmonella, such as
chicken, eggs, pork, vegetables, some processed foods and fruits. It is extremely important to
adhere to good hand hygiene if you are working directly with animals, using the restroom and
assisting someone who has been diagnosed with salmonella. Per the CDC, those who are under
the age of 5 and older adults with a compromised immune system are at a higher risk of
developing salmonella. It is imperative that you keep perishables that are meant to be cold in the
refrigerator or freezer, immediately prepare foods or store them immediately if the outside
temperature is greater than 90degrees Fahrenheit, as this increases the risk factor of salmonella
Health Issue: Mode of Transmission
Per the CDC, Salmonella can be spread via the fecal-oral route. Transmission through
water, food, direct contact with animals and from one person to another. The majority of cases of
salmonella that are reported are from consuming a food that has been contaminated. Although
this is the most likely mode of transmission (contaminated food), you can still get it from another
person and also from a contaminated animal.
Health Issue: Incidence and Prevalence
Incidence = 6.8
(86/1,265,000) x100,000 = 6.79
Prevalence =
1097/1.265.000 = 86.7
3 4-3 FINAL PROJECT MILESTONE ONE: HEALTH ISSUE
Health Issue: Mortality
(4/1,265,000) x 100,000 = .316
(I am not sure I am doing this part right. I looked it up on other sites and this seems ti be
the only formula I can find for mortality rate)
Health Issue: Odds Ratio
Seeing as how undercooked foods is what is most likely to cause a salmonella illness, the
odds ratio for raw and undercooked food is 18.9, while the odds of contracting salmonella
through store bough, refrigerated eggs is 0.1. Consuming foods that are raw are undercooked is
more likely to cause salmonella illness than any of the other possible causes of salmonella